Wednesday, September 10, 2008

This week, there isn't a theme, so I'm just gonna post the first recipe that pops into my head! Hmmmm, it's after midnight, so it's not coming as easily as I thought it would. . . Ah ha! Here's one!

Enjoy!

Pierogies with Creamy Mushroom and Sherry Sauce

Points for WW = 5

1 teaspoon olive oil

2 cups sliced fresh mushrooms

1 onion, sliced

1/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons dry sherry (I just used the some more chicken broth here)

1 tablespoon all-purpose flour

2/3 cup low fat (1%) milk

1/4 cup reduced sodium chicken broth

1 (1 pound) package of frozen low fat potato pierogies, THAWED

to thaw frozen pierogies quickly, cook them uncovered in boiling water 3 to 5 minutes, then drain before proceeding with recipe!!!!

2 tablespoons light sour cream

Directions:

Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt and pepper; cook, stirring occasionally, until tender and lightly browned, about 4 minutes

Stir in the sherry and cook until it evaporates. Sprinkle the flour over the mushroom mixture, stirring to combine. Stir in the milk, broth, and pierogies; bring to a boil. Remove from heat and stir in the sour cream

THAT'S IT! Really easy. You can add some chicken breast pieces or turkey or whatever to make the meal more filling or just leave as is.